Mexican Hot Chocolate Cupcakes
- Number of Servings: 24
Ingredients
Pillsbury Dark Chocolate Cake Mix15-oz can pure pumpkin3 eggs or 3/4 cup egg beaters (used beaters in recipe calculation)scant tsp nutmegheaping tsp cinnamon1/2 cup chocolate chips
Preheat oven to 350.
In mixing bowl, beat together cake mix, pumpkin, eggs, and spices on low until combined. Scrape down edges, then mix on high for 2 minutes. Stir in chocolate chips.
Scoop into lined cupcake pan, 5/8-3/4 full. Smooth tops of batter (these things puff up a lot and can look lumpy) and bake 12-16 minutes or until inserted knife comes out clean.
Cool 5 minutes in cupcake pan, then cool additional 30 minutes before frosting.
Frost with chocolate or vanilla buttercream and sprinkle with cinnamon-sugar. Or instead of frosting, dust with powdered sugar.
Number of Servings: 24
Recipe submitted by SparkPeople user CHEZDISHMAN.
In mixing bowl, beat together cake mix, pumpkin, eggs, and spices on low until combined. Scrape down edges, then mix on high for 2 minutes. Stir in chocolate chips.
Scoop into lined cupcake pan, 5/8-3/4 full. Smooth tops of batter (these things puff up a lot and can look lumpy) and bake 12-16 minutes or until inserted knife comes out clean.
Cool 5 minutes in cupcake pan, then cool additional 30 minutes before frosting.
Frost with chocolate or vanilla buttercream and sprinkle with cinnamon-sugar. Or instead of frosting, dust with powdered sugar.
Number of Servings: 24
Recipe submitted by SparkPeople user CHEZDISHMAN.
Nutritional Info Amount Per Serving
- Calories: 118.8
- Total Fat: 3.4 g
- Cholesterol: 0.1 mg
- Sodium: 195.2 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.1 g
- Protein: 2.3 g
Member Reviews